| (viii) Ware washing room. A ware washing room equipped
with commercial type dishwasher equipment shall be located separate
from the food preparation and serving areas. Space shall be provided
for receiving, scraping, sorting, and stacking soiled tableware and
for transferring clean tableware to the using areas. Hand washing
facilities with hands-free operable controls shall be located within
the soiled dish wash area. A physical separation to prevent cross-traffic
between "dirty side" and "clean side" of the dish wash areas shall
be provided.
(ix) Pot washing facilities. A three compartmented
sink of adequate size for intended use shall be provided convenient
to the food preparation area. Supplemental heat for hot water to clean
pots and pans shall be by booster heater or by steam jet.
(x) Waste storage room. A food waste storage room shall
be conveniently located to the food preparation and ware washing areas
but not within the food preparation area. It shall have direct access
to the hospital's waste collection and disposal facilities.
(xi) Sanitizing facilities. Storage areas and sanitizing
facilities for garbage or refuse cans, carts, and mobile tray conveyors
shall be provided. All containers for trash storage shall have tight-fitting
lids.
(xii) Housekeeping room. A housekeeping room shall
be provided for the exclusive use of the dietary department. Where
hot water or steam is used for general cleaning, additional space
within the room shall be provided for the storage of hoses and nozzles.
(xiii) Office spaces. An office shall be provided for
the use of the food service manager or the dietary service manager.
In smaller facilities, a designated alcove may be located in an area
that is part of the food preparation area.
(xiv) Toilets and locker spaces. A toilet room(s) with
a hand washing fixture(s) with hands-free operable controls shall
be provided for the exclusive use of the dietary staff. Toilet room(s)
shall not open directly into the food preparation areas, but must
be in close proximity to them. For larger facilities, a locker room
or space for lockers shall be provided for staff belongings.
(C) Additional service areas, rooms and facilities.
When an on-site food preparation system is used, in addition to the
items required in subparagraph (B) of this paragraph, the following
service areas, rooms and facilities shall be provided.
(i) Food preparation facilities. When food preparation
systems are provided, there shall be space and equipment for preparing,
cooking, and baking.
(ii) Tray assembly line. A patient tray assembly and
distribution area shall be located within close proximity to the food
preparation and distribution areas.
(iii) Food storage. When food is prepared on site,
the storage room shall be adequate to accommodate food for a seven
calendar day menu cycle.
(iv) Additional storage room(s). An additional room(s)
shall be provided for the storage of cooking wares, extra trays, flatware,
plastic and paper products, and portable equipment.
(v) Drying storage area. Provisions shall be made for
drying and storage of pots and pans from the pot washing room.
(D) Equipment. Equipment for use in the dietary suite
shall meet the following requirements.
(i) Mechanical devices shall be heavy duty, suitable
for the use intended, and easily cleaned. Where equipment is movable,
provide heavy duty locking casters. Equipment with fixed utility connections
shall not be equipped with casters.
(ii) Floor, wall, and top panels of walk-in coolers,
refrigerators, and freezers shall be insulated. Coolers and refrigerators
shall be capable of maintaining a temperature down to freezing. Freezers
shall be capable of maintaining a temperature of 20 degrees below
0 degrees Fahrenheit. Coolers, refrigerators, and freezers shall be
thermostatically controlled to maintain desired temperature settings
in increments of two degrees or less. Interior temperatures shall
be indicated digitally and visible from the exterior. Controls shall
include audible and visible high and low-temperature alarm. The time
of alarm shall be automatically recorded.
(iii) Walk-in units may be lockable from the outside
but must have a release mechanism for exit from inside at all times.
The interior shall be lighted. All shelving shall be corrosion-resistant,
easily cleaned, and constructed and anchored to support a loading
of at least 100 pounds per linear foot.
(iv) All cooking equipment shall be equipped with automatic
shutoff devices to prevent excessive heat buildup.
(E) Vending services. When vending machines are provided,
a dedicated room or an alcove shall be located so that access is available
at all times.
(2) Details and finishes. Details and finishes shall
be in accordance with §133.162(d)(2) of this title and this paragraph.
(A) Details.
(i) Food storage shelves shall not be less than four
inches above the finished floor and the space below the bottom shelf
shall be closed in and sealed tight for ease of cleaning.
(ii) Operable windows and doors not equipped with automatic
closing devices shall be equipped with insect screens.
(iii) Food processing areas in the central dietary
kitchen shall have ceiling heights not less than nine feet. Ceiling-mounted
equipment shall be supported from rigid structures located above the
finished ceiling.
(iv) Mirrors shall not be installed at hand washing
fixtures in the food preparation areas.
(B) Finishes.
(i) Floors in areas used for food preparation, food
assembly, soiled and clean ware cleaning shall be water-resistant
and grease-proof. Floor surfaces, including tile joints, shall be
resistant to food acids.
(ii) Wall bases in food preparation, food assembly,
soiled and clean ware cleaning and other areas which are frequently
subject to wet cleaning methods shall be made integral and coved with
the floor, tightly sealed to the wall, constructed without voids that
can harbor insects, retain dirt particles, and be impervious to water.
(iii) In the dietary and food preparation areas, the
wall construction, finishes, and trim, including the joints between
the walls and the floors, shall be free of voids, cracks, and crevices.
(iv) The ceiling in food preparation and food assembly
areas shall be washable as required by §133.162(d)(2)(B)(vi)(II)
of this title.
(v) The ceiling in the soiled and clean ware cleaning
area shall be of the monolithic type as required by §133.162(d)(2)(B)(vi)(III)
of this title.
(3) Mechanical Requirements. Mechanical requirements
shall be in accordance with §133.162(d)(3) of this title and
this paragraph.
(A) Exhaust hoods handling grease-laden vapors in food
preparation centers shall comply with National Fire Protection Association
96, Standard for Ventilation Control and Fire Protection of Commercial
Cooking Operations, 2001 edition. All hoods over cooking ranges shall
be equipped with grease filters, fire extinguishing systems, and heat-actuated
fan controls. Clean out openings shall be provided every 20 feet and
at any changes in direction in the horizontal exhaust duct systems
serving these hoods. (Horizontal runs of ducts serving range hoods
should be kept to a minimum.)
(B) When air change standards in Table 3 of §133.169(c)
of this title do not provide sufficient air for proper operation of
exhaust hoods (when in use), supplementary filtered make-up air shall
be provided in these rooms to maintain the required airflow direction
and exhaust velocity. Make-up systems for hoods shall be arranged
to minimize "short circuiting" of air and to avoid reduction in air
velocity at the point of contaminant capture.
(C) Air handling units serving the dietary suite shall
be equipped with filters having efficiencies equal to, or greater
than specified in Table 4 of §133.169(d) of this title.
(4) Piping systems and plumbing fixtures. Piping systems
and plumbing fixtures shall be in accordance with §133.162(d)(4)
of this title and this paragraph.
(A) The kitchen grease traps shall be located and arranged
to permit easy access without the need to enter food preparation or
storage areas. Grease traps shall be of capacity required and shall
be accessible from outside of the building without need to interrupt
any services.
(B) Grease traps or grease interceptors shall be located
outside the food preparation area and shall comply with the requirements
in the National Association of Plumbing-Heating-Cooling Contractors
(PHCC), National Standard Plumbing Code, 2000 edition. This publication
may be obtained from the National Association of Plumbing-Heating-Cooling
Contractors, 180 South Washington Street, Falls Church, VA 22046;
telephone (703) 237-8100.
(C) The material used for plumbing fixtures shall be
nonabsorptive and acid-resistant.
Cont'd... |
